weinoo

Sure - I do them at 375℉+ (ish) on convection. After 20 minutes, I stir, toss and turn the wings over for about another 20. This will cook them to the doneness Significant Eater enjoys (whereas I think they're done after another 15 minutes, I aim to please). 400℉ won't kill them either!

Caviar, crêpes, chips, chives, crème fraîche. Never too early to celebrate. With a little pét nat from the Loire. Lazy last night... Wings on a pan, with assorted potatoes. Duck fat roasted. Butter braised cucumbers and celery alongside. Portuguese red to drink.

Very true of this, and many other aspects of cooking. Like what's most important. It's like my pursuit of ingredients which are important to me and my cooking. to others, not so much.

Alls about steam table pans hotel pans. Get your hotel pans right here...

Stickler.

My latest delivery: Some 2020 harvest rice, milled the day they shipped it to me. Some white, and some 50% milled. The box with 3 packages is a sampler of 3 different white rices; 1 pound of each. And some lower sodium umeboshi. The Rice Factory.

Nothing like a wooden board, that's for sure! Honestly, that is what is on my counter 99% of the time. I really can't stand the sound the knives make on almost any other different surface.

It's overkill, for sure, for most home kitchens. But I don't think it needs assembly or disassembly, just folding and unfolding the legs. As oft mentioned, a French mouli-julienne can be a best friend.

I was just gonna say this; when I pull out the Epicurean board, let's say to cut up a chicken, I also pull out the cheap knife or two. Along with poultry shears if I really feel like chomping thru some bones. Otherwise, it's Boardsmith end-grain (my most loved board) or a Boos heavier weight one.

I rinse mine off. Doesn't seem that difficult to me, other than to be careful not to cut a finger off. While cleaning or using.

Your guess is as good as mine here. Everything is screwed up. I will say that my order from the rice factory got here in one day!

Gas. And yes, if your oven has a window, you can see the vapor when the oven first fires up...I open the door for a few seconds to let it escape, and I always wipe the steel down with a cloth and the tiniest bit of high-heat oil as soon as it cools down enough to do so. I don't seem to have much problem with rust. The controls on the range are not in the back, so I'm not too worried about frying them - and nothing is electronic in the controls.

I know some posters here you might ask. Depends what else you were doing, methinks. 🤔

This would only work if I didn't want my kitchen prepared for business upon turning the lights on in the morning. Without having to clean anything. But yes, for thsoe who can deal with that, Dawn is great. Even cold water, which I use for starches so as not to set them further.

Price on vanilla has definitely dropped; significantly since the shortage of just a few years ago. I've used saffron.com, vanilla products.com, and villa vanilla for Mexican beans. And various other places for saffron.

Do you use a different Amazon, or are you referring to Amazon at Whole Foods? https://www.amazon.com/s?k=duke's+mayonnaise&crid=1D2KIBCHOYDP5&sprefix=duke's%2Caps%2C166&ref=nb_sb_ss_ts-a-p_1_6

Indeed - I worry about some of the warnings on that sodium percarbonate I looked at; but then again, I probably shouldn't ingest oxyclean or laundry detergent either. I always have trouble with getting my nonstick pans as clean as I'd like, but yesterday I soaked one in hot water and Dawn for a few hours, and it actually got cleaner than when I stand there and scrub away right after using it. So there is something to leaving it soak.

I haven't thrown away a cutting board in decades. I've given away one or two, which were essentially too large for my space (they were gorgeous though). And the only non-wood cutting board I have is one that I think @btbyrdrecommended many moons ago. I'll use that one occasionally - it can go in the dishwasher.

So I imagine we'll be hearing from the two of you, when you're at your mining camps?!

But they'll also deliver Duke's.

Significant Eater was feeling a bit under the weather, so congee it was. Thai congee - aka jok. Pork "meatballs," scallions, etc. etc. With a swirl of chili oil and a sprinkled of crushed Thai chilies.

Does he climb into the mine? What kind of mine is it? I guess it's better that he took this job than becoming a photographer anyway.

It's not really hard in NYC. I mean, I think Korin will have you very well covered as far as Japanese knives go, in all price ranges.

What's the over/under? I don't want to have to start using it for blender ice cream!